4cupsboneless skinless chicken breastscooked and shredded (about 2 chicken breasts or leftover rotisserie chicken)
1tablespoonblack olives
8ouncesColby jack cheesefreshly shredded and divided
Instructions
Preheat the oven to 375°F, grease a 9x13-inch baking pan with cooking spray.
In a large bowl, stir the cream cheese until smooth then whisk in the milk. Add the cream of chicken soup and sour cream, and whisk until combined.
4 ounces block-style cream cheese, ¼ cup milk, 10 ¾ ounces cream of chicken soup, ½ cup sour cream
Stir the garlic powder, onion powder, salt and pepper. Last, add the green salsa.
1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 16.7 ounces green salsa
Pour half of the mixture into the prepared baking pan, and spread it out in an even layer.
Layer in the rice, shredded chicken, olives, and 4 ounces of cheese. Pour the remaining sauce mixture over the top.
2 cups white rice, 4 cups boneless skinless chicken breasts, 1 tablespoon black olives
Gently stir to combine but don’t overmix or the rice will get gummy.
Sprinkle on the remaining 4 ounces of cheese. Then, bake for 25-30 minutes or until the cheese is fully melted and starts to bubble around the edges.
Serve hot with sliced green onions, sliced olives and sour cream if desired.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of green chile chicken casserole. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.